The Best Easy Blondies (Mother’s Day Special Recipe)
Who doesn’t love a good old blondie?
So, every year for mother’s day I make something for my Grandma, my Mum, and my Sister. These three women have been playing the roles of a mother in my life since I can remember. These past months have been emotional roller coasters for me if I haven’t told you guys already. Some days I bake bake and bake, other days I don’t feel like leaving the bed. It’s been kinda exhausting. But well, in the hopes of being alright soon, I’ll end my blabbering.
Coming to these blondies, I have two other blondie recipes on the blog: Hazelnut Choco-chip blondies and Mocha bliss blondies
You can try those out, they’re super duper delicious. These ones here are absolutely amayzing too! I have been testing brownie recipes and so I needed a break from intense chocolate (I cannot believe I’m saying that!) So I raided my fridge and found small proportions of nuts, frozen cherries, blueberries and I decided to use them all up so I could clear out my refrigerator. Boy am I happy. And, they’re so easy to make, you could make these for your mom this Mother’s day. She will LOVE IT!
You can add dried fruit/nuts of your choice and customize the recipe as you like.
The Best Easy Blondies (Mother's Day Special Recipe)
Author: Anjali Johny
Ingredients
180 g unsalted butter to make brown butter
180 g castor sugar
a pinch of salt
2 large eggs
1 tbsp vanilla extract
1 tbsp Molasses
200 g all purpose flour
1 tsp instant coffee
2 tbsp milk
80 g nuts of choice (I used Walnuts
40 g cherries (fresh or frozen), optional
40 g blueberries (fresh or frozen), optional
Directions
In a good quality saucepan, add the butter and over medium heat let the butter melt and boil, keep stirring frequently and let it brown. It takes 5 minutes. Once the butter has changed colour transfer it to a large enough heatproof bowl and let the butter cool.
Meanwhile grease and line a 10×10 baking dish and preheat your oven to 170C.
Sift your flour and salt in a separate bowl.
Once the butter is cool enough, add the sugar and using a whisk or a hand blender, whisk until the mixture is light in colour. Then add the eggs one at a time, whisking after each addition, followed by the vanilla and molasses.
Now add half of the dry mixture, fold in with the spatula. Add the milk and coffee mixture, fold, add the remaining dry mixture and mix-ins and fold until you no longer see any dry ingredients.
Pour this batter into the prepared baking dish and bake for 20-25 minutes depending on your oven. A skewer inserted in the centre will come out clean.
Let the blondies cool completely in the pan on a wire rack before cutting and serving.
(If you do not have molasses, you may use Brown Sugar
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Until next time!
Love,
Bakesalotlady ❤
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